Sun, 3 May 2015
Finished : Hirohttp://www.ravelry.com/projects/AngellaC/hiro
Yowza weigh it Shawlhttp://www.ravelry.com/projects/AngellaC/yowza-weigh-it-shawl
Dk Rainbow sockshttp://www.ravelry.com/projects/AngellaC/dk-rainbow
Mentioned the following patterns:
In Stillness http://www.ravelry.com/patterns/library/in-stillness
Reverb Shawl although I can't find it on the website now here is a link to the yarn shophttp://www.sweetgeorgiayarns.com/about/
Enter the current drawing see thread in Rav group
Did announce recent winner
Recipe: Italian Cream (coconu)t Cake
By Polly Mecom
Cake: 1 stick butter, 1/2 c shortnening, 2 c sugar, 5 egg yolks, 2 c flour, 1 tsp b. sode, 1 c buttermilk, 1 tsp. vanilla, small can angel flake coconut, 1 c chopped pecans, 5 egg whites (stiffly beaten).
Preheat oven to 350 degrees. Cream butter and shortening. Add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda and add alternating with buttermilk. Stir in vanilla; add coconut and pecans. Fold in egg whites. Fill greased and floured 9 inch round cake pans. Bake 25 minutes ot until done. Cool in pans 10 minutes, Remove from pans and cool completely.
Frosting: 8 ounces cream cheese, 1/2 stick butter, 1 ib. powdered sugar, 1 c chopped pecans, 1 tsp vanilla
Cream butter and cream cheese; add sugar and vanilla and beat until smooth. Stir in pecans. Frost layers, assemble: and frost top and sides.